An exotic bite served with Yogurt Cheese Balls

Who has tasted dukkah? Hands up! I had not, but knew I would love it by reading the list of ingredients in the recipe. Nuts, seeds and herbs. YUM!

They are often served with a garlicky yogurt dip, but I opted to accompany them with my famous Yogurt Cheese Balls. Good thing, too, as Colleen and Brenna preferred them to the Dukkah Balls. (Just click on the link for the recipe, Colleen!)

Vanja and I joined Colleen and Mike and Gail and Pat and their families at Mara lake for a week of fun and frivolity. Appetizers: on the beach at 4-5 pm. OK! Turkey Dukkah Balls were first up… I was going to do a series of various “meats on a stick”, but that didn’t happen. This was one of those tucked away ideas that I have wanted to make for at least three years now, so it was past time. Can you relate?

Still hot when they arrived at the beach, too!

Of the three meaty offerings of the week, this one was Colleen’s favourite.

I have roasted hazelnuts in the oven before, but my copper pan was, by far, the best roast I have ever achieved as the skins peeled off like a charm.

Just bundle them in a tea towel and rub the living heck out of them.

Rough chop: I used my Thermomix.

Toast the sesame seeds next. Do not take your eyes off the pan. Stir and sniff constantly.

I toasted all of the other seeds and then ran them through the thermomix, as well, Though, dukkah does mean to grind or to pound… so this should be done with a mortar and pestle and probably would have more texture. It was a hot day, and I have a Thermomix. That is my excuse.

You can see there is still texture there.

And with the nuts and sesame seeds added, a lot more texture.

The aroma of the toasted seeds, nuts and spices was intoxicating. I am salivating just recalling it.

The meatball recipe comes from Joumana at Taste of Beirut and is a robust meatball that definitely stands up to the dukkah on the exterior.

I breaded the meatballs, rolled them in flour and then dukkah, generously, placed them on a parchment lined cookie sheet and froze them.

I brought them with me on holidays, with all the fixin’s and fried them in the frying pan. It was just the easiest thing to do on a hot day, but I would like to try them baked, as well.

Some people toast the seeds in oil and then make their dukkah. This would be delicious, but I purposefully did not do that. If I had, I would surely be eating it out of the jar, with a spoon.

Print Recipe

5 from 2 votes

Dukkah

I use my Thermomix to chop the nuts.

Prep Time20

Total Time20

Course: Rub or Coating

Cuisine: Egyptian

Author: Valerie Lugonja and others

Ingredients

2-3 cups hazelnuts; toasted , peeled and chopped (or pistachios, pecans, almonds; a combination of two is often used)
1-2 cups sesame seeds , toasted until brown
½ cup coriander seeds , toasted
2 teaspoons cumin seeds , toasted
1 tablespoon black peppercorns , toasted
2 teaspoons fennel seeds , toasted
1 teaspoon Maldon sea salt

Optional Additions:

4 Allspice Berries , toasted
2 tablespoons dried cilantro or mint leaves
1 tablespoon fennel seeds , toasted

Instructions

The smaller seeds will toast very quickly, so watch carefully to avoid burning
After all ingredients are prepared, toasted, etc., mix together and taste
Adjust salt to taste

Notes

I used the first amount in the ingredient list, but found the cumin too strong, though others liked it.
Adjust the ingredients to your liking; this is a deliciously exotic meat or cheese coating.

Makes 52 meatballs.

Print Recipe

5 from 2 votes